Spicy Chicken Soup | Soto AyamInternet
Ingredients :
- +/- 250 g chicken breast
- 3 tbsp sliced onion
- 3 tbsp sliced celery
- 1 stalk lemon grass, bruised
- 2 kaffir lime leaves
- 2000 ml water
- 2 tbsp oil
Spices :
- 4 tbsp sliced shallots
- 2 tbsp sliced garlic
- 1/2 tsp pepper
- 1 tsp sliced turmeric
- 6 candlenuts
- 1 tsp sliced ginger
- 1 1/2 tsp salt
Accompaniments :
- 3 hard boiled eggs, sliced
- 250 g vermicelli, soaked in hot water
- 100 g bean sprouts, blanched
- 1 lime, sliced
- Fried sliced shallots, potato chips, sweet soy sauce
Sambal :
- 10 red capsicums, boiled
- 1 tsp salt
How to make :
- To make soto : boil the chicken breast until tender, take the chicken breast out. Deep fry until golden and cut into small pieces.
- Keep boiling the chicken stock until the stock remains 1000 ml.
- Blend all spices into a paste. Saute the paste with oil, add lemon grass, kaffir lime leaves until fragrant.
- Remove into the stockpot and continue boiling until well cooked.
- to serve : arrange in a bowl : chicken vermicelli, bean sprouts, green onion, celery and eggs. Pour-in the hot soto sauce, put on top the potato chips, sprinkle with fried shallots.
- Serve with soy sauce, sambal and sliced lime.
- To make sambal : boil 10 red capsicums add salt then blend.
